Butternut Squash & Broccoli Hemp Milk Mac and Cheese
WHY HAVEN’T WE DONE A MAC N CHEESE RECIPE ALREADY?
We make plant based milk. Surely it’s one of the first recipes that would come to mind? Clearly not for us, although we’re being tagged in pics of you guys doing it almost weekly. It’s therefore only fitting our first mac and cheese recipe is a banger, enter Johnny Meatless (@johnnymeatless). Sweet, creamy and comforting, squash hunger in just a few bites with one of our favourite dishes off all time.
- 180g macaroni
- 300g butternut squash, chopped into slices
- 6-7 broccoli florets, into bite size portions.
- 2 tsp Good Hemp Oil
- 50g unsalted butter
- 2 1/2 tbsp plain flour
- 1 /2 tsp Dijon mustard
- 4-5 tbsp nutritional yeast
- 250ml Good Hemp Seed Milk
- 200g Vegan Cheese
- Salt and pepper to taste
- For the topping:
- 1 cup bread crumbs
- 25g butter, melted
- 2 tsp paprika
Preheat oven 200c/Gas Mark 7. Add your squash to a baking pan and drizzle Good Hemp Oil and season it with Salt and Pepper. Roast this for 20-30 mins until tender.
In the meantime, cook your macaroni.
Next heat up a pan and add the butter, once this has melted add the flour to mix into a paste. Stir in the milk with the mustard, 120g grated cheese and nutritional yeast. Stir continuously and allow this to thicken up.
Take your butternut squash out of the oven, once it is cool, peel the skin off. Add your squash slices and the sauce to a high speed blender and let it blend for 2-3 minutes until smooth.
Once the pasta has been cooked, add 2 tbsp of pasta water to the sauce and blend once more.
Tip the sauce and pasta in an ovenproof dish and your broccoli florets, mix thoroughly. In a bowl, combine 25g melted butter, bread crumbs, grated cheese and paprika. Evenly sprinkle this over the pasta, bake for around 30 minutes. Serve and enjoy!